HOW TO COOK BRUSSEL SPROUTS BOIL - MY LEARN TO COOK BOOK - KOLACZKI COOKIES.
How To Cook Brussel Sprouts Boil
- The Brussels (or brussels) sprout (Brassica oleracea Gemmifera Group) of the Brassicaceae family, is a Cultivar group of wild cabbage cultivated for its small (typically diameter) leafy green buds, which visually resemble miniature cabbages.
- A vegetable consisting of the small compact bud of a variety of cabbage
- The plant that yields this vegetable, bearing many such buds along a tall single stem
- Providing detailed and practical advice
- A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
- (How To’s) Multi-Speed Animations
- Practical advice on a particular subject; that gives advice or instruction on a particular topic
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
- (of food) Be heated so that the condition required for eating is reached
- prepare a hot meal; "My husband doesn't cook"
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- someone who cooks food
- Heat food and cause it to thicken and reduce in volume
- a painful sore with a hard core filled with pus
- boiling point: the temperature at which a liquid boils at sea level; "they brought the water to a boil"
- The temperature at which a liquid bubbles and turns to vapor
- An act or process of heating a liquid to such a temperature
- A state of vigorous activity or excitement
- come to the boiling point and change from a liquid to vapor; "Water boils at 100 degrees Celsius"
My contribution to dinner - Mom's Brussel Sprouts
For as long as I can remember this is how my Mom has always served brussel sprouts. I had asked her last year for the recipe as I think it's a good way to introduce this vegetable to those that say they don't like it. In most cases they've only been served the vegetable boiled, mushy and with just salt and pepper. This way is much yummier!
Trim your sprouts by removing damaged or bug infested outer leaves
Cut a small slice off the bottom, and then cut a small cross in the bottom stem. This helps them to cook evenly so you don't end up with mushy leaves and hard centre cores.
Place sprouts in a steamer basket and steam until just barely tender (approx 10 min). They should be 'tender crisp' and bright green to be perfect.
Rinse with cold water to stop them from cooking, and set aside in the pot until your sauce is done.
Chop bacon (smoked streaky bacon) - Use 1 slice bacon for each 1 cup of sprouts
Brown bacon in fry pan on medium heat, until it starts to crisp up.
Add 1/2 cup onion, diced finely. Stir onion and bacon until onion is translucent and bacon is nicely crisped but not burnt !!
Add 1/4 cup white vinegar and 2 tablespoons white sugar to the bacon and onions. Stir together until sugar has dissolved.
Toss sauce over sprouts, put pot back on burner and taste for seasonings - I usually add a bit of salt and pepper, and you might need a bit more vinegar or sugar, depends on how strong the flavor of the sprouts....
Once the sprouts have reheated and flavor is right - serve with a smile.
This picture is a little bit special, It's a meal cooked with my grandmother (92 yrs old) - she'd been talking about how easy it is to make cabbage and pork and I have been wanting to cook with her for awhile, she's been cooking her whole life and now she have got bad hands and can't cook that much any more. So let me bring the food and cook it with her guidance. Not only good food but also quality time with my grandmother. Win-win situation.
Turns out that I forgot my camera but with help from friends we could get this picture from a mobile phone.
We started out with soup made from jerusalem artichokes and some cream with ground black peppers - missed out on that photo opportunity but it was a very nice soup.
So this was the main course, and it was very simple to make. We had a large head of cabbage that we plucked leaf-by-leaf and but in to a pan, then we added a huge piece (700 grs) of pork that we put rind down and covered in cabbage leafs. Added 3 bottles (approx 1 liter) of Swedish low alcohol beer, It's kind of special if you don't know it. some water and left it to boil with some allspice and bay leafs for almost 3 hours at low heat. When almost done we added some ecological brussels sprouts on top to steam.
And as a side order we melted some red onions in butter, then mixed them up with creme fraiche that was mixed with french mustard (same mustard was put on the pork as we served it).
This is way to much information but I wanted to say something about the lesser quality photo and why I thought it was a good idea to post any way.
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